Monday, August 18, 2008

Panko Breaded Chicken Tenders


I have been wanting to make Chicken Fingers for quite some time, but I wanted to make them a bit more adult and not fry them. I adapted this recipe from a Down Home with the Neally's episode. They were a nice comfort food served with Tator Tot's (the ultimate comfort food). I did not make the Honey Mustard Sauce included with the recipe, but served with Ranch Dip!

2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 tsp onion powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Cut the chicken breasts into long strips and set aside.
Beat the 3 eggs in a separate bowl


Measure the flour into another separate dish (I also seasoned the flour with additional salt/pepper/cayenne/garlic and onion powder)

Measure the panko into a pie plate or shallow bowl and season with garlic powder/onion powder, lemon-pepper, cayenne, salt and pepper.

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.

Place on a non stick sheet pan and bake at 350 for approximately 20 minutes.

12 comments:

Raquel said...

Oh, Cheryl, those look fantastic! Ultimate comfort food, chicken and potatoes. Much love, Raquel XO

Pam said...

They look really good and I love that you baked them - a no guilt chicken finger.

Angie said...

Those look gooood. I wonder if the recipe would be edible if done with tofu? lol

ryc: I might take up your offer and send you a mayday email later on. lol But I'm hoping I'll survive on my own. I'm an adult, right? (Occasionally.) I should know how to do this. With my luck, I'll stick something in the oven to bake and then the power goes out due to the hurricane. lol

Jan said...

I could just eat this right now, Cheryl. That coating sounds scrummy, and I'm sure they were much better baked than fried.

Paula said...

My oldest daughter loves chicken strips. This sounds wonderful, especially with the extra crunch from the panko. YUM!

MaryBeth said...

I love using Panko crumbs, they give that extra yummy crunch without having to deep fry in all of that extra fat none of us want.

Anonymous said...

Another good trick to get the crumbs to stick really well (without added calories too) is to dredge the chicken in plain yogurt or buttermilk instead of the flour & egg thing. Then coat with crumbs & bake. (That's how I do ours and there are never enough!)
Luv ya! TJ

Kevin said...

Those chicken tenders look nice and crispy. I like using panko bread crumbs like this.

Anonymous said...

blog hard to read wth the background bu recipe looks very good

Tamara said...

Just made these for my bf. They are great. Should have left them in the over for a little longer to crisp up the panko a bit more, but overall a winner recipe! Thanks!

Anonymous said...

I love these! I live in France and am always trying to cook new "American" recipes for my family and everyone really liked these.....I paired them with onion petals and honey mustard dip and they disappeared! Thanks and I love your recipes!

Anonymous said...

I love these! I live in France and am always trying to cook new "American" recipes for my family and everyone really liked these.....I paired them with onion petals and honey mustard dip and they disappeared! Thanks and I love your recipes!

Lemon Ginger Chicken Soup with Orzo

Yet another Sunday Chicken Dinner and I had lots of chicken leftover.  I decided I was going to try something a little different this ti...